• Cooking Time:
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Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars, lids and rings by boiling them for 15 minutes. Remove

the jars from the water and allow them to air-dry on your counter top; leave the lids and rings in the hot water until you're ready to use them.

Once the jars are cool enough to handle, use a pastry brush to grease them with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside.


  • 2 1/4 c all-purpose flour
  • 3/4 c granulated sugar
  • 1 ts baking soda
  • 1/2 ts baking powder
  • 1/4 ts salt
  • 2 ts ground ginger
  • 1 ts ground cinnamon
  • 1/2 ts ground cloves
  • 3/4 c margarine, softened
  • 3/4 c water
  • 1/2 c molasses


  • In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, cinnamon and cloves.
  • Stir in margarine, water and molasses until well blended.
  • Divide batter among the 5 jars (they should be about 1/2 full).
  • Place jars onto a cookie sheet or they'll tip over.
  • Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in center comes out clean.
  • Move the jars around in the oven while they're baking, so they'll bake evenly.
  • Have your HOT lids ready.
  • Using HEAVY-DUTY MITTS (the jars ARE HOT!)
  • Take one jar at a time from the oven and place a lid on, then the ring.
  • Tightly screw on lids--do it FAST because the lid gets REAL hot!
  • Allow jars to cool on your countertop.

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